1, salt sprinkling method: wash the fish, dry it, sprinkle with fine salt and sprinkle it evenly on the fish. If it is a big fish, you should also add salt to the abdomen, marinate it for half an hour, and then make it. Fish treated in this way is not fragile when steamed, and can be made into dishes.

2, add chicken oil method: when cooking steamed fish, in addition to putting ingredients, but also put a few pieces of chicken oil on the fish, so that the fish absorbs chicken oil, smooth and delicious after steaming.

3, boiling water on the drawer method: when steaming fish, wait for the water to boil before steaming in the drawer, and cover the lid tightly. In this way, the steamed fish will be fresh, tender and delicious, with pure flavor.

4, daub dry powder method: when steaming fish, first daub some dry powder on the fish, do not uncover the lid when steaming. For example, if the weight of fish is 250g, it can be steamed for 8- 10 minutes with the same thickness. Steam for 5 minutes for every 250g gain.

5. Beer soaking method: When steaming fish with heavy fishy smell, marinate it with beer for 10- 15 minutes before steaming, which will not only reduce the fishy smell sharply, but also have a crab smell.

6. Steamed the remaining fish: If the steamed fish can't be eaten at one time, you can add 1 egg to make steamed fish eggs when you eat again, so that the fish won't stink.

7, steamed small fish head: small fish head is rich in nutrition, but it tastes less meat. For example, put the fish head on the chopping board, chop it into fine powder with a knife, enlarge the bowl, add proper amount of flour, monosodium glutamate, cooking wine, pepper and minced onion and ginger, stir well, and steam it over high fire for 10 minutes or more, and the delicious fish head soup will be ready.